We bought almost every herb we could find for a lamb dish we made earlier in the day, so we needed to figure out a way to use up all the leftovers so that they wouldn’t go to waste.  We set aside the mint for Rhubarb Mojitos (coming soon), and chopped the rest up for what would become the tastiest frittata I’ve ever had.  With added red peppers and feta, this frittata really packs in the flavor.  It would make a wonderful and easy breakfast-in-bed meal for Mother’s Day or an impressive brunch option that requires only a few minutes to throw together hair care.
 
As I mentioned, it was the best frittata I’ve ever had, which isn’t surprising because Komal was there.  We might have messed up our share of meals back in the day, but now, whenever she’s around, nothing ever winds up less-than-perfect.  Well, almost nothing mortgage calculator.

However, it would be wrong of me to only credit her with cooking successes I’ve had when she’s physically there.  Call me lame, but Komal is always with me in the kitchen in some way, as everything I have learned has been either directly from her or as a result of the interest she inspired in me to cook.   She’s my fairy culinary mother.  (If you’re reading this, Komal, I’d like to thank you for not only being one of my closest friends, but for also changing the course of my life.  I am so happy with where I am now, and I really do have you to thank at the root of everything.)
 
…But if you’re not Komal and you’re reading this, we are never going to mention this somewhat-sentimental moment again.  Ever.  Instead, we’ll talk about beer and food and all of that good stuff.  Oh, and the frittata… I’ll give you the recipe once I finish wiping these non-tears out of my eyes.  They’re so not tears, guys, I promise bvi offshore company.